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Happy Lobster Roll Week! To celebrate this sweet, briny jewel of the summer sandwich menu, we're running five straight days of recipes, interviews, chefs' expert tips and pairings. If you thought you were craving a buttery bun stuffed with fresh lobster meat before this official celebration, it's about to get critical. Pick up a lobster or four and churn out one of the most important dishes of the summer. Fishmaster Sam Talbot pairs his with a light white wine.

Says Chef Talbot:

“In the summertime, there’s nothing better than fresh seafood paired with a refreshing glass of wine. My poached lobster roll pairs nicely with Thorny Rose Pinot Grigio because the wine’s light complexity and notes of peach and lemon nicely complement the flavors of the lobster.”